10 Cane is allegedly made from sugar cane juice, but it in no way resembles an agricole. It's a light, mostly flavorless rum. It's gone through production changes over the years, but the one I tried wasn't very good.

The problem with using a cachaša, I think, is that most of them are unaged, and you really want a nice, aged agricole. (Assuming you're going for Trader Vic's rum substitution of aged agricole and Jamaican.)

That being said -- we should always remember to drink what *we* like. Not what other people think we should like. _________________David J. Montgomery
Professor Cocktail

I just came back from my local Total Wine and noticed that two whole rows of a particular brand of cachaša were sold out. I thought to myself that it must be a good brand, but I can't remember what it was.

I think I forgot a bottle of something that was on my shopping list, so I might be back to pick something up in the next few days again.

I broke the $300 mark this month restocking my bar. Guess I've been putting off inventorying things for a while and am catching up. But I've also started buying 1.75s to help reduce the per-ounce cost of my liquor purchases and to refill the smaller bottles for better use of space in my liquor cabinets.
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I'm restocking my bar. I won't be able to afford to eat for a while, but I thank the tiki gods that I'll be able to drink!

David, I see your point about the difference between an aged agricole and a cachaca, but I've been going back to the idea of the Mai Tai being originally an aged Jamaican (Wray and Nephew)that we are "supposed to be" trying to emulate by mixing rums.

I've expanded my Mai Tai rum selection to be "anything that "works" but must at least have Jamaican rum in there somewhere."

Some people mix demeraras with Jamaican in their Mai Tais happily and I never quite saw how that fit in the rule of aged Martinique plus Jamaican. And it sure tastes good!

I accidentally mixed Neisson Blanc with some Appleton one time in a Mai Tai and was surprised how great that tasted. I decided for myself that the funk of an agricole that contributes to the rum flavor profile we cherish in a Mai Tai can be had very nicely from an unaged rum as well. I am betting using cachaca works great. Makes sense to me.

Leblon is often regarded as the best, and I see no reason to disagree. In addition to their unaged version, they make a special "Reserva" version that is aged for 2 years. I haven't had the latter.
_________________David J. Montgomery
Professor Cocktail